Yields
26-33 servings
Prep time
10 mins
Cook time
15 mins
Scaling of Ingredients:
| Ingredients | % | grams (small batch) | grams (medium batch) | grams (large batch) |
|---|---|---|---|---|
| White Bread Flour | 100 | 1 000 | 10 000 | 25 000 |
| Salt | 2 | 21 | 205 | 514 |
| Sugar | 1.9 | 19 | 192 | 481 |
| Instant dry yeast | 1.7 | 17 | 167 | 417 |
| Butter / baking margarine | 3.8 | 38 | 383 | 958 |
| Lukewarm milk | 17 | 170 | 1 700 | 4 250 |
| Eggs | 17.7 | 177 | 1 767 | 4 417 |
| Lukewarm water ± | 33 | 333 | 3 333 | 8 333 |
| Total weight ± | 1 775 | 17 748 | 85 619 | |
| Makes | 26–33 rolls | 266–333 rolls | 666–833 rolls |
Method
1. Sift all dry ingredients together and mix in the butter/baking margarine until it resembles breadcrumbs. Mixing time will depend on the type of mixer used.
2. Whisk together the eggs and warm milk. Add the milk mixture to the flour mixture and gradually add in the lukewarm water. Mix until the dough comes together to form a soft, not sticky dough. The dough should be smooth, elastic and bounce back when pressed.
3. Cover the dough with a plastic sheet and allow to rest in a warm area until doubled in size.
4. Once doubled in size, knock down the dough and divide into individual pieces.
5. Mould into the desired shape and place onto greased baking trays, covered, and allow to rest in a warm area until doubled in size. Meanwhile, preheat the oven to 220ºC.
6. Brush the rolls with an egg wash or milk and bake for 12-15 minutes, or until when rolls are knocked, they sound hollow and are golden in colour.
Variations, Hints and Tips:
- After brushing the dough with milk or egg wash, sprinkle your choice of poppy seeds, sesame seeds, or grated cheese on top before baking.
- For a decorative addition, using a serrated knife, gently slice a 5 mm cross into the centre of the dough ball before baking.
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